Crispiest Potato Chips
Homemade potato chips that are light, crunchy, and low‑calorie. Thinly sliced potatoes are tossed with a hint of baking soda and olive oil spray, then air‑fried or baked to golden perfection.
Maker: Noah Perlo
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Source-aware card
ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.
Cooking context
25 min estimated total time for 1 servings.
Explore related saves
Ingredients
- 7 1/10 oz russet or Yukon Gold potato
- 1 tsp baking soda
- olive oil spray
- to taste salt
Instructions
- 1Preheat an air fryer or conventional oven to 392°F (400°F).
- 2Wash the potatoes, then slice them very thin—about 1 mm thick—into even rounds or sticks.
- 3Place the sliced potatoes in a bowl, lightly spray with olive oil, and sprinkle with a pinch of salt.
- 4Add the baking soda and toss gently until each slice is evenly coated; the soda helps create extra crispness.
- 5Arrange the coated potato slices in a single layer on the air‑fryer basket or a baking sheet, ensuring they do not overlap.
- 6Air‑fry for 12–15 minutes, flipping the slices halfway through, or bake in the oven for the same time, until the edges are golden and the chips are crisp.
- 7If any chips are not yet fully crisp, continue cooking in 2‑minute increments, checking frequently to avoid burning.
- 8Remove the chips from the heat, transfer to a cooling rack, and let them cool for 2–3 minutes; they will continue to crisp as they cool.
- 9Taste and add additional salt if desired, then serve immediately or store in an airtight container for up to 2 days.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Crispiest Potato Chips?
- About 25 minutes in total: 10 minutes of prep and 15 minutes of cooking.
- How many servings does this Crispiest Potato Chips recipe make?
- This recipe makes 1 serving as written; ingredient quantities on this page can be scaled.
- Where does this Crispiest Potato Chips recipe come from?
- It was shared by Noah Perlo on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.